Normally, broccoli gets squishy when you overcook it. Not this broccoli; it develops an amazing brown crust in spots. Then you toss it with lemon juice, lemon zest, and Parmesan cheese and you're in heaven.

Preheat the oven to 400.

Cut two large bunches of broccoli into florets - but relatively big ones. Dry them THOROUGHLY. Did I mention you should dry the THOROUGHLY?

Put the broccoli on a cookie sheet. Toss with olive oil, salt, and pepper. (she says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 10 to 12 minutes, until crisp-tender and the tips of some of the florets are browned. When done, remove from the oven (and here's where it gets really good) zest a lemon over the broccoli, and 1 1/2 Tbs more olive oil, 3 Tbs toasted pine nuts (optional), and 1/3 cup of freshly grated Parmesan cheese. Add 2 tbs julienned fresh basil (optional).